Archive | March 2012

French Toast with Blueberry compote/Caramelised apple slices

French Toast

By Kira
I was looking for an alternate breakfast to the same old boring porridge/cereals and something that I haven’t eaten in while. Here it is the french toast with different toppings blueberry compote, caramelised apple slices.

French Toast

Prep time :5 mins
Cook time: 10~15 mins
Total time: 15~20 mins
Yield: 2 portions

Ingredients

Egg1
milk4 tbsp
caster sugar1 tsp
vanilla essence1/4 tsp
butterfor toasting
white bread4 slices

Instructions
– Beat the egg, then add the milk, sugar and vanilla essence to it and mix until the sugar dissolves.
– Cut the each bread slice into triangles.
– Heat the fry pan/crepe pan on medium heat. Spread the butter on the pan.
– Dip each bread triangles in egg & milk mixture until well coated on both side. Cook them in the pan until golden brown, it may take about 1~1.5 min. Turn the bread to cook the other side.
– Serve immediately with blueberry compote, caramelised apple slices or any jam of your choice.

It was so yummy with fruit compote to go with it. ¬†I wonder why I have tired it before ūüôā It is quick & easy to make as well.

Blueberry Compote
Blueberries100 g
Caster sugar1 tbsp
Lemon juicea squeeze

Instructions
– In a saucepan put the blueberry, sugar and lemon juice.
– Heat the pan on low heat, until the blueberries release their juices. Leave for couple of minutes for the juices to get little thicker.
– Remove from heat and let it cool before serving.

Caramelised apple slices
Granny Smith apple/cooking apple2
Caster sugar2 tbsp
Butter2 tbsp
Cinnamon powder1/2 tsp
water1 tsbp

Instructions
– Peel, core and cut the apples into slices.
– Add the apple slices, sugar, butter, cinnamon powder and water to a sauce pan.
– Heat the pan on low heat, until the apples are softer. It may take 12~15 mins.
– Remove from heat and let it cool before serving.

Turkey black bean chilli

Turkey black bean chilli


By Kira
This recipe is the variation of my black bean chilli with minced turkey. Turkey on its own doesn’t have strong flavour, but its delicious when combined with strong flavoured black bean. Turkey acts as good filler for this recipe. Have a try with lightly salted doritos, its mouthwatering.

Follow my black bean chilli for instructions. Turkey should be added after the onion and garlic. Cook the turkey until the meat is browned, then add the tomatoes. Rest of the instructions are same as the black bean chilli.

Serve the chilli topped with red onions, plum tomatoes and grated cheese of your liking, accompanied with doritos lightly salted nachos chips. Wow, its mouthwatering.

Thai Pineapple rice

Thai Pineapple Rice


By Kira
Pineapple rice is one of the classic thai food. It is a delicious curry flavoured fried rice with pineapple chunks, peas, nuts and raisins.

Prep time :5 mins
Cook time: 15~20 mins
Total time: 20~25 mins
Yield: 3 portions

Ingredients

Cooking oil1 tbsp
Salad onions – finely sliced2
Garlic – finely chopped2 cloves
Egg1
Frozen Peas60g
Roasted whole almond/cashewnuts12
Raisins1 tbsp
Plum sauce Р1 tsp (optional)
Cooked rice2 cups
Pineapple rings – cut into chunks75 g
Fish sauce1 tbsp
Curry powder1 tsp

Instructions
– Heat 1 tbsp oil in a frying pan over medium heat. Add the salad onions(only the stalks), garlic and fry for a minute.
– Add the egg into the pan and stir quickly until it resembles scrambled egg.
– Add the peas and let it cook for 2~3 minutes.
– Add the plum sauce and stir well.
– Add the rice, pineapple chunks, nuts and raisins to the pan.
– Mix the curry powder with fish sauce. Pour the sauce over the rice and mix everything until they are well combined. Cook for 6 minutes over medium heat.
– Remove from heat. Check for saltiness and adjust the seasoning accordingly.
– Sprinkle the salad onions(the green portions only)

Enjoy the deliciously flavoured sweet & sour thai pineapple rice with crunchy nuts.

Sweet & Sour Pork

Sweet & Sour Pork


By Kira

Who likes sweet & sour taste? The answer is instant no or yes but never maybe. Most of them don’t prefer both these taste at the same time. But, I absolutely love sweet & sour taste.

Here is my first attempt of sweet & sour pork. Making this dish is quite complex since it involves battering and deep frying the pork. But the end result is well worth the effect.

In simple terms it is battered deep fried pork with stir fried pineapple chunks and peppers, coats with sweet & sour sauce. The sweet & sour sauce is made by combining rice vinegar, worcestershire sauce, plum sauce, tomato ketchup, soy sauce and sugar.

The end result was delicious and I am quite contented.

Black Forest Gateau

Black Forest Gateau


By Kira

Black Forest Gateau, is a delicious German dessert. It consist of layers of chocolate cake filled cherries, kirsch and whipped cream between each layers. It is named after the liquor Schwarzwälder Kirsch which is used in the gateau.  Schwarzwälder Kirsch is a speciality liquor (distilled from tart cherries) of the black forest region.

This is my first attempt to make black forest gateau. I had some fresh cherries left in the fridge and I thought it would be wonderful for my black forest gateau. I made the chocolate cake separately, then sandwiched three layers of cake with whipped cream and cherry filling. For chocolate cake recipe follow my Diablo chocolate cake. The chocolate cake itself was soft and light. The whipped cream and cherry filling added moistness to the gateau. It tasted rich and deliciously.

The decorations on the cake does not justify its taste, I know it needs more work. I decorated it, without palette knife nor icing set. I also know my fingers needs practice, since I gave up on using paper and pen along time ago ūüôā

Plum sauce

Plum Sauce

By Kira

I had a pack of fresh plums which was slightly sour to have it as such. With my magic wand I turned them into delicious plum sauce. It can be used in any sweet & sour recipes and as perfect sauce for duck. I have used it in sweet & sour pork recipe and thai pineapple rice recipe. Just a tsp of the sauce gives an extra lift to the dish.

Prep time :5 mins
Cook time: 50 mins
Total time: 55 mins
Yield: 150 ml

Ingredients

Plums – stoned250 g
White wine vinegar100 ml
Garlic – finely chopped1 clove
Ground ginger1/2 tsp
Onions – chopped2 tbsp
water2 tbsp
Sugar1.5 tbsp
Soy sauce Р1 tbsp
Cinnamon sticksmall piece
Aniseed1

Instructions
– Add onion, garlic, ginger, plums, white vine vinegar and water to a saucepan. Simmer it for about 15 mins or more until the plums are soft. Use fine sieve to extract the liquid, press with the spatula to extract the pulp as well.

– Pour the extract into a clean saucepan. Add the soy sauce and sugar. Bring the mixture to boil, add the cinnamon stick and aniseed. Simmer the mixture in low heat, stir occasionally. The sauce will be done in about 30 mins or when its thick.

– Remove the saucepan from heat. Discard the cinnamon stick and aniseed. Pour the sauce into sterilised bottle, close the lid and allow it cool completely. Refrigerate it once opened.

Enjoy the delicious homemade plum sauce with duck, dumplings and with any sweet & sour recipes.

Pork Hotpot

Pork Hotpot

By Kira

I was looking for a method to make pork meat succulent. Well I ended up with making pork hotpot. The result was juicy meat with browned potatoes delicious.

Prep time :15 mins
Cook time: 90 mins
Total time: 105 mins
Yield: 4 portions

Ingredients
Pork shoulder steak250 g or (2 steaks)
Pork sausage1 (optional)
Pork stock300 ml to 350 ml
Carrot1 large size
Parsnip1 large size
Potato400 g
Dried parsley1 tsp
Aniseed2
Plain flour4 tsp
Salt & pepper for seasoning

Instructions
– Preheat the oven to 180¬įC (fan).
– Wash and peel the vegetables.
– Cut the carrot and parsnip into big chunks.
– Slice the potatoes thinly.
– Mix the flour with a pinch salt & pepper.
– Cut the meat into small pieces and rub them with the flour mixture.
РIn an oven proof casserole line the vegetables, meat pieces, parsley and aniseed, followed by an another layer of vegetables, meat     pieces and parsley.
– Pour the stock into the casserole. Make sure to fill the casserole upto the second layer of vegetables, adjust the stock quantity accordingly.
– Arrange the sliced potatoes on the top layer.
– Cover the casserole with lid and cook for 1 hour. Remove the lid and cook for another 30 minutes to brown off the potatoes.

Enjoy the warm hotpot with browned potatoes and succulent meat. It is delicious.